Cookies and cream cheesecake

Gigi Perry 4 November 2014

Cookies, cream and cake: what more do you want?

Serves 4

Ingredients: Packet of Oreo biscuits (12 biscuits), 2 tablespoons of unsalted butter (melted), 200g Philadelphia cheese, 150ml double cream, 50g icing sugar, 1 teaspoon of vanilla essence


1. Put eight of your biscuits in a plastic food bag and bash with a rolling pin or similar. Work those muscles. You can leave them crumbly or bash to a fine dust. Personally, I rather like chunks of biscuit.

2. Empty the crumbs into a bowl and add the melted butter. Mix until the biscuits are coated and divide between your glasses. Leave to one side.

3. Beat your Philly in a bowl with a wooden spoon. In a different bowl, whip your cream until stiff. Combine the two along and sift in your icing sugar and vanilla. Give it a stir together. At this stage, a taste test is extremely important.

4. Spoon your mix over the biscuit base and chill for a couple of hours. You can even make this a day in advance if you’re extra keen. Though beware leaving these little munchkins too visibly in the fridge– they are far too tempting to escape late night fridge raids.

5. Use the remaining Oreos to decorate and eat pronto.